Recipes: Sticky spiced lamb shanks

Sticky spiced lamb shanks

This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in

Ingredients

  • 1½ tbsp olive oil
  • 2 lamb shanks
  • 3 onions , sliced
  • 4 garlic cloves , sliced
  • ½ cinnamon stick
  • 1 tbsp each cumin and coriander seeds , crushed
  • pinch of chilli flakes
  • 400g can chopped tomatoes
  • 500ml chicken or vegetable stock
  • 2 tbsp pomegranate molasses
  • 4 dried apricots , chopped
  • 4 dried figs , chopped
  • handful coriander , chopped

    Method

    1. Heat oven to 180C/160C fan/gas 4. Add 1 tbsp oil to a small, tight-lidded casserole and brown shanks for a couple of mins, turning as you go. Remove and set aside.
    2. Add remaining oil and onions to the pan and cook for about 10 mins until soft. Add garlic and spices and cook for 4 mins more. Tip in tomatoes and stock, then nestle the shanks back in on their sides. Bring to a boil, cover and put in the oven. Cook for 2 hrs: turn the shanks now and then.
    3. Remove the lid and stir through the molasses, apricots and figs. Cook, uncovered, for 30 mins more or until the meat is falling away from the bone.
    4. Remove shanks from the dish and wrap in foil to keep warm. Put the dish back onto the heat and cook down the juices until thick and saucy. Season, then serve the shanks, scattered with coriander, alongside the rice (see 'Goes well with', right).

    TryStart with spinach houmous

    Very gently fry ¼ tsp ground cumin and 1 crushed garlic clove in 1 tbsp olive oil for 2 mins, before tipping in 100g bag baby spinach. Cook until just wilted. Squeeze out all the excess liquid, then blitz with 6 tbsp ready-made houmous and a squeeze of lemon juice. Serve with toasted pitta and carrot sticks.

    Per serving

    1114 kcalories, protein 95g, carbohydrate 64g, fat 55 g, saturated fat 23g, fibre 10g, sugar 52g, salt 1,93 g